These Vegan Mini Croissant Cereal requires only 2 ingredients to make. They’re perfect as a brunch recipe, snack or as dessert!
Cereal was probably the most American breakfast I had growing up. Otherwise, my mom was not very strict on what we had for breakfast (i.e. if I wanted to have fried rice or ramen, she would not object. The cereal aisle was probably my second favorite aisle in the grocery store after the snacks one when I was little. I would spend the longest time there, running up and down that aisle, fascinated by all the colors and shapes of cereal that was available and always wanted to grab one of each of everything.
I haven’t had cereal in so long but I’ve been obsessed with these mini croissant cereals after seeing them for the first time at L’Appartment 4F. I was bummed they aren’t vegan so I made a vegan version. Make them fancy and have them in cocktail glasses for breakfast, as a snack or breakfast for dessert (I 100% approve).
Vegan Mini Croissant Cereal
These Vegan Mini Croissant Cereal requires only 2 ingredients to make. They’re perfect as a brunch recipe, snack or as dessert!
- Prep Time: 20 minutes
- Cook Time: 10
- Total Time: 30 minutes
- Yield: 4
- Category: Sweets
- Method: Baking
- Diet: Vegan
Ingredients
1 vegan pastry roll, store-brought
100g maple syrup
Instructions
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Preheat the oven to 350F. Line a baking sheet with parchment paper or silicone baking mat.
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To a clean surface, roll out the vegan puff pastry roll. Divide the dough into 4 rectangular pieces. To each piece, divide them into 1 inch strips. For each strip, divide them in half diagonally into the shape of a triange. Roll each strip from the thick side down into the shape of a croissant. Repeat with the remaining strips.
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Brush each croissant dough with some maple syrup.
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Bake for 10-12 minutes or until lightly golden-browned. Allow the croissants to cool after baking before serving. Enjoy!
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